EFFECT OF PROCESSING ON THE MYCOFLORA AND AFLATOXIN-B1 LEVEL OF A CASSAVA-BASED PRODUCT

被引：8

作者：

ADEGOKE, GO

AKINNUOYE, OFA

AKANNI, AO

机构：

[1] Dept. of General Microbiology, University of Helsinki, Helsinki, 00300

[2] Maize Research Programme, Pathology Unit, International Institute of Tropical Agriculture (IITA), Ibadan

[3] Dept of Pharmaceutical Chemistry, College of Medicine, University of Ibadan

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1993年 / 43卷 / 03期

关键词：

CASSAVA BREAD; AFLATOXIN; MYCOFLORA;

D O I：

10.1007/BF01886219

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Cassava bread was prepared by pre-gelling, battering and baking cassava flour to which were added, in moderate amounts, sugar, yeast solution and edible oil. Baking was at 215-degrees-C for 40 min. No mould was isolated from the cassava bread and the mean value of aflatoxin B1 (AFB1) for the three subsamples of cassava bread was 0.03 mug/kg. The cassava tuber (Manihot esculenta Crantz), which was used for the production of cassava bread had an initial AFB1 level of 1.91 mug/kg and the dominant mycoflora were Penicillium oxalicum, Aspergillus flatus, Fusarium spp and some unidentified fungi.

引用

页码：191 / 196

页数：6

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